Salt (I won’t list the amount, as people have different tolerances. Just taste-test, and remember it’s easier to add more than take some away!)

If you want a cheesy sauce, stir in some nutritional yeast or cheesey shreds (such as Daiya) right before you put the sauce in the fridge.

Put your milk and agar in a small pot and turn the heat to high. Bring to a boil, then lower to a simmer for about 5-7ish more minutes, stirring occasionally, until the agar agar flakes are mostly dissolved. Turn off the heat and let sit for about 5 minutes (if you want to add cheeze, now would be the time to do so), then cover and put into the refrigerator. The next day (or at least a few hours later, when the mixture has had time to cool and gel), retrieve the pot from the fridge. It should look ugly and gelatinous– not exactly the makings of a delicious sauce… or so you’d think! Add your melted vegan butter and the salt. Using your hand blender (or put it in the regular blender or Magic Bullet), blend the sauce until it’s thick and creamy. Now you are ready for the fun part– eating your sauce. Or just eat it as soup!